Baby Potato KabobsYou’ll find out how special fresh, simple ingredients can be when you try these baby potatoes on rosemary skewers.

Makes: 4 servings.

Yield: 4 side-dish servings.

Start to Finish 25 mins.

Ingredients of Baby Potato Kabobs:

  • 1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
  • 4 6 inches fresh rosemary sprigs
  • 2 teaspoons olive oil
  • 1/2 teaspoon snipped fresh rosemary
  • 1/2 teaspoon coarse salt

Directions for Baby Potato Kabobs:

  1. Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
  2. Skewer the potatoes onto rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.
  3. Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.

Nutrition facts (Baby Potato Kabobs):

Servings Per Recipe 4, cal. (kcal) 104, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 2, vit. C (mg) 14, sodium (mg) 298, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet


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